RawFoodBlog

http://rawfooddetoxinfo.com/raw-banana-muffin-recipe/

“The muffins will come out moist and naturally sweet with a little bit of a crunchy texture from the nuts. For a richer texture, you can add some raisins, walnuts or even some carrot shavings (or pulp from carrot juice). The possibilities are endless and so is the guilt! The more healthy ingredients you add, the more nutrient rich these muffins will be.

If you do not own a dehydrator, some toaster ovens are equipped with a dehydrator option. Or, you can “bake” these on the lowest oven temperature your oven will allow. My oven will not go lower than 200 degrees. Anything heated over 118 degrees is not considered raw. However, if you do bake these on low temperatures, they will still be a healthier muffin than the supermarket varieties that contain additives, preservatives and unhealthful oils and fats.

When I am forced to “bake” raw dishes in the oven, I cut the time needed if I was to dehydrate in half. You just need to keep an eye on them to be sure that they don’t dry out.”

Ingredients:
1 tablespoon raw whole golden flax seeds, ground into a meal in a coffee grinder or small food processor
¼ cup raw oat groats, ground into a powder/flour
¾ cup raw organic almonds, ground into a powder/flour
Dashes of cinnamon and nutmeg
3 tbsp water
1 ripe banana, mashed up really well
1 tablespoon agave
1 teaspoon vanilla extract

Preparation:
Combine the ground oats, ground almonds, and cinnamon and nutmeg in a bowl.
Whisk flax seed and water together briskly
Add to mixture of ground oats and almonds
Add mashed banana and combine well.
Place mini muffin paper liners into a pan. Spoon a small amount into each mini muffin liner. Press down to pack with the edge of a spoon or your finger.

Dehydrate muffins at 105 degrees for about 4 hours.
Remove the muffin liners from the pan and dehydrate for another 6 hours or until desired consistency.

If you are baking a low heat, bake at 200 degrees for about 5 hours. Check muffins during baking to be sure that they don’t dry out.

This healthy muffin recipe makes about 12 mini-muffins.

http://rawfooddetoxinfo.com/raw-banana-muffin-recipe/

Dr-Gabriel-Cousens-Tomato-Cucumber-Dressing

http://renegadehealth.com/blog/2011/10/01/delicious-tomato-cucumber-dressing-a-raw-food-recipe/

Soaked, sun-dried tomatoes are one of the key ingredients in Dr. Gabriel Cousen’s raw recipe for Tomato-Cucumber Dressing, from his book ‘Conscious Eating.’

Tomato-Cucumber Dressing – A Raw Recipe from Gabriel Cousens, M.D.

Following is a low-glycemic, live-food recipe by Dr. Gabriel Cousens, featured in his book Conscious Eating. This delicious recipe is great for everyone – even those who do not have any blood-sugar related health challenges!

Prep time: 15 minutes

Serves: 1-2

1 cucumber
1 cup sesame mylk
1/4 cup sun-dried tomatoes, soaked
2 Tbs raw apple cider vinegar
1 tsp mellow miso
Juice of 1 lemon

Blend all of the ingredients together, except for the miso, until smooth. Add the miso and blend for another 30 seconds. Enjoy!

Chocolate Blueberry Energy Bars : A Raw Food Recipe from Brendan Brazier

http://renegadehealth.com/blog/2011/09/17/chocolate-blueberry-energy-bars/

Related Tags: brendan brazier, chocolate blueberry, energy bar recipe, healthy energy bars, raw energy bars, Raw Food Recipes, vega, vegan recipes

Brendan-Brazier-Thrive-Chocolate-Blueberry-Energy-Bars-Recipe
Brendan Brazier’s raw food recipe for Chocolate Blueberry Energy Bars, from his new book ‘Thrive – The Vegan Nutrition Guide to Optimal Performance in Sports and Life.’

Chocolate Blueberry Energy Bars – A Raw Recipe from Brendan Brazier

“High in antioxidants and flavonoids, these bars help reduce free radical damage in the body and improve cellular recovery. I first started making these bars when I began getting serious abut triathlon training and racing…I’d carry them with me on long rides and during Ironman races. They’re the perfect clean-burring fuel to keep you going strong for hours.”

Yields: 12 bars

Prep Time: 10 minutes

1 cup fresh or soaked dried dates
1/4 cup almonds
1/4 cup blueberries
1/4 cup roasted carob powder (or cacao to make 100% raw)
1/4 cup ground flaxseed
1/4 cup hemp protein
1/4 cup unhulled sesame seeds
1 tsp fresh lemon juice
1/2 tsp lemon zest
Sea salt to taste
1/2 cup sprouted or cooked buckwheat (optional)
1/2 cup frozen blueberries

In a food processor, process all of the ingredients together, except the buckwheat and blueberries. Knead the buckwheat and berries into mixture by hand. Enjoy!

**

About Brendan Brazier

Brendan-Brazier-HeadshotBrendan Brazier is one of only a few professional athletes in the world whose diet is 100 percent plant-based. He’s a professional Ironman triathlete, bestselling author of The Thrive Diet (Penguin, 2007), and the creator …

Discover some of the world’s most powerful tonic recipes in this DVD program by two of America’s leading authorities on superfood nutrition! Check out a FREE 25-minute sample:

http://www.longevitywarehouse.com/SuperFood-Tonic-Recipes-DVD-with-Truth-Calkins-p/superfoodtonicrecipes.htm

Recipe begins at 8 minutes
Recipe is shown at 13:47

Truth Calkins/David Wolfe’s Avalance Recipe:
Fudge:

8 rounded T cacao powder
4 rounded T tocotrienols
2 T. DHA oil (or other oil, like flax)
2 squirts Chocolate Stevia and 1 squirt English Toffee Stevia
Add 1 ou./dash of (Springdragon Longevity) Tea and
Stir by hand until it’s fudgy/pudding liquidy chocolate sauce. Add more tea until it’s liquidy.

Ice Cream:
8 T lucuma powder + 1 T. maca; or 8 T. colostrum (hind milk of cows)
5 hpg. T tocotrienols
4 level T. cacao powder
1 T. Dandy Blend (optional)
1 T. Lecithin
1 T. Xylitol
1 T. flax or other oil
a couple drops ocean trace minerals, sea salt, or half of each
1 1/2 glass ice
a couple drops probiotics
2 1/4 squirts/droppers chocolate Stevia
Blend in Vitamix with a plunger, pushing down ice cream as it mixes.

Pour ice cream in a glass, then layer with 1/3 of the fudge, more ice cream, more fudge, more ice cream, top with fudge. Add shaved/sliced/whole cacao beans.

Kimora Lee Simmons Juice Recipe

http://renegadehealth.com/blog/2011/01/28/kimora-lee-simmons-juice-recipe/

2-3 stalks of Kale
2 stalks of Celery
2 Carrots
Handful of Dandelion Greens
1/2 Cucumber
1/2 Lemon
1/2 inch of Ginger
1/2 Green Apple

Instructions: Juice.

Live Awesome!
Kev
Last day of our Jack LaLanne tribute…

I really hoped you enjoyed this week and had a lot of fun with us. I know I enjoyed doing the videos, I really haven’t had that much energy in the show for a while, so it’s nice to be back!

Today, I’m going to make the juice that I made for Kimora Lee Simmons on her show last year. Every time they run the reruns, we get dozens of emails asking what the recipe was, so I thought it would be fun to share it with you on the show.

http://www.AniPhyo.com/ -Ani Phyo on tour for Anis Raw Food Desserts speaks at World Fest, May 16, 2009. Ani shows you how to make Oatmeal Raisin Cookies from her new book. For more information on Ani, her books, free recipes, more videos, and organic ingredients, visit her at:
www.AniPhyo.com

Process 2 c. (?)raw oats into a flour. Add:
1/2 c. pitted medjool dates
1/2 c. raisins
pinch cinnamon.
Mix by hand in a big bowl.

Vegan Avocado Pesto Pasta (video)
posted by Cris Popenoe Sep 19, 2010 8:00 am
filed under: Entrees, Food & Recipes, Vegan, Videos, avocado, Chef Chloe, Chloe Coscarelli, pesto, recipe, vegan

Read more: http://www.care2.com/greenliving/vegan-avocado-pesto-pasta-video.html#ixzz107XnN6XU

http://www.care2.com/greenliving/vegan-avocado-pesto-pasta-video.html

2 avocados
a med. sized bowl of basil
1/2.c pine nuts, soaked
3 garlic cloves
lemon juice
1/2 c. olive oil
Season well with salt, pepper
Blend in food processor.
Pour over zucchini pasta, or use as a dip for raw crackers and veges!
Mapuana’s note-
It’s Avocado season here ( in Hawaii)and they’re falling to the ground in many yards. Finally I can get good sized organic good quality Avo’s at 3 for $1.00. Recently I’ve started adding veggie kraut mixed in avocado and they taste so good! I love basil so this should be a winner!! I finally got my food processor and this will be the first recipe I try with it.

Steve’s Wild Raw Food Recipe of the Day
steve@rawveganradio.com

Crispy Organic Corn Chips

Organic corn is back in season here in the US, so what better than a crispy corn chip to take with you on a hike or walk in the park?

Organic Corn from 5 Corn Cobs
1 Medium Onion
1 Green or Red Bell Pepper
1 Carrot

Blend all ingredients in your favorite blender until they appear to look like chunks of veggies. Add any herbs and spices you like, and Sea Salt. Dry on a teflex sheet for 24-30 hours until they turn crispy and crunchy. Optionally, put in your oven on the lowest setting for 10-15 hours.

Natural Insect Repellent Recipe
How to Make Natural Insect Repellent

http://chemistry.about.com/od/healthbeautyprojects/a/naturalinsectrepellent.htm

By Anne Marie Helmenstine, Ph.D., About.com Guide
See More About:

* insect repellents
* insecticides
* insects
* mosquito repellents
* oils

“In addition to preventing itchy bites, insect repellents can keep you safe from diseases.”

In addition to preventing itchy bites, insect repellents can help keep you safe from insect-borne diseases.
Mario Villafuerte / Getty Images
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You can make natural insect repellent yourself. The insect repellent is safe and effective, plus it costs much less to make it than to buy it.
Natural Insect Repellent Safety
There are a few different formulations you can make for your natural insect repellent. These repellents involve diluting essential oils that the insects find distasteful or which confuses them. The oils don’t mix with water, so you’ll need to add them to other oils or to alcohol. It’s important to use an oil or alcohol that is safe for your skin. Also, don’t go overboard with the essential oils. The oils are potent and could cause skin irritation or another reaction if you use too much. If you are pregnant or nursing, do not apply an insect repellent, natural or otherwise, until after you’ve gotten it cleared by your physician.
Natural Insect Repellent Ingredients
Different insects are repelled by different chemicals, so you’ll get a more effective repellent if you combine a few different insect-repelling natural oils. If you are making large amounts of insect repellent, a good rule of thumb is to mix the repellent so it’s 5-10% essential oil, so mix 1 part essential oil with 10-20 parts carrier oil or alcohol. For a smaller batch use:

* 10-25 drops (total) of essential oils
* 2 tablespoons of a carrier oil or alcohol

The essential oils that work well against biting insects (mosquitoes, flies, ticks, fleas) are:

* cinnamon oil (mosquitoes)
* lemon eucalyptus or regular eucalyptus oil (mosquitoes, ticks, and lice)
* citronella oil (mosquitoes and biting flies)
* castor oil (mosquitoes)
* orange oil (fleas)
* rose geranium (ticks and lice)

Safe carrier oils and alcohols include:

* olive oil
* sunflower oil
* any other cooking oil
* witch hazel
* vodka

Natural Insect Repellent Recipe
Mix the essential oil with the carrier oil or alcohol. Rub or spray the natural insect repellent onto skin or clothing, using care to avoid the sensitive eye area. You’ll need to re-apply the natural product after about an hour or after swimming or exercise. Unused natural insect repellent may be stored in a dark bottle, away from heat or sunlight. If you wish, you may combine the oil with aloe vera gel to change the consistency of the product.
More About Natural Insect Repellents

* Natural Mosquito Repellents
* Natural Mosquito Repellent Recipe

To see the video on how to make squaghetti with garlic sauce, and squaghetti with marinara sauce, go to:

Raw marinara sauce

I love raw marinara sauce. I make a big double batch every week!
I also don’t use spices in it. You can use spices.
It has a very intense, pure tomato taste as is.

3 plum (Roma) tomatoes (maybe four if they are small)
1 to 3 cloves garlic
handful of sun dried tomatoes (about 5 or 6, NOT soaked! They should be DRY: they will thicken the sauce)
1 teaspoon sea salt
1 tablespoon olive oil
1/4 c. rejuvelac or water to make it to desired consistency

Directions
1. Chop roma tomatoes (makes blending much easier).
2. Chop garlic.
3. Add everything but the sun dried tomatoes to blender: blend until smooth.
4. Chop up sun dried tomatoes. This is much easier of you use scissors to cut them to little bits.
5. Add sun dried tomatoes to tomato mix, blend very briefly.

Serve immediately or store; as is keeps in fridge for about five days. Also freezes tolerably well.

Other suggestions:
1. Add a handful of finely chopped spinach to sauce just before serving.
2. Add spices to taste. If using fresh, add just before serving (pulse in blender). If using dried, add to the initial blending.
3. you might want to add a bit of sweetner to the sauce: I don’t, but to each his own.

Suggestions for noodles

If you don’t have a spiralizer, grate zucchini or other squash into “noodles” most of the time. Or use the omega juicer with the flat screen and nozzle to make spaghetti-type noodles from squash.

Raw veggies (broccoli, carrots, celery) are also all delightful dipped into the marinara sauce as a snack (this is part of why I make a double batch).

Avocado is really tasty sprinkled lightly with salt and served on top, like a meatball.